For 25 years, this Philly-style cheesesteak shop has drawn
people who know just how drippy the sandwich should be. Beginning in
1994, owner Steve Moore hired a series of brewers to toil in his
basement vat, with uneven success. His beers have been far better since
he hired David Vohden, and Moore decided to double-down by expanding
into a new 3,000-square-foot brewery and taproom behind his restaurant.
The 12 taps in front and 13 in the pub (open Friday through Sundays and
for special events) share the basic lines, but also include specials. As
a working brewing facility, it’s clean and airy—even sterile. Be
careful as you stroll around the stainless tanks sipping Frugality
Golden ale: Those steak sandwiches are drippy. BRENT WALTH.

Drink this: Try the sizzly
Habanero Ale, a base beer heavy on Saaz hops that’s infused with
peppers. It’ll stand up to an Italian hoagie or the pizza steak.